Sugar scrubs are the best way to break into making your own bath and body products because they’re so easy to make. They just require a mixing bowl and at sturdy spoon, with only 10 minutes from start to finish! They’re a favorite of mine because they simultaneously exfoliate your skin while deeply moisturizing it at the same time.
They’re also super fun to give for gifts: just pick a pretty container, (like these purple mason jars) and you’re good to go. Adding a homemade touch to a gift is always nice, especially for bridal and baby showers. I usually just add a raffia bow around the top of the jar, and add it into the gift.
While I did make this sugar scrub with dried lavender flowers thrown in, they’re not absolutely necessary. They look nice and add to the aroma, but you can just use essential oils for the lavender smell.
You can usually find dried lavender flowers at your local health food store, or if you know a gardener, they might be able to help you out. We have a few lavender plants in our herb garden, so I get my flowers from there.
I always use a spoon to mash the coconut oil and lavender flowers into the sugar scrub, making sure not to leave any lumps of oil. It’s always best to have your coconut oil at room temperature for the easiest mixing. While it might be tempting to just melt the coconut oil and mix it in, the sugar scrub doesn’t have quite the same texture that way.
On our recent vacation we passed through Sequim, Washington which is known for it’s lavender. If you’re ever in the area, it’s fun to go to their lavender festival, and check out all the great quality products they make with their own locally grown lavender!Print
- 1 cup organic cane sugar
- 1/4 cup room temperature coconut oil
- 1 Tablespoon lavender flowers
- 1/4 Teaspoon lavender essential oil, I use Aura Cacia
- Place all the ingredients into a large bowl, and mash them together with the back of a spoon. A large bowl is nice so that you don’t spill sugar over the side.
- Using a spatula, scrape the sugar scrub into an airtight container with a lid, and use within 3 months.
Double this recipe to fit into the pint sized purple mason jars.
- Prep Time: 10 mins